Steamed Modak/Ukadiche Modak is a traditional ganpati festival recipe. Modak is a flour dumpling filled with a sweet stuffing made of coconut and jaggery.
Place a pan or kadhai on a medium flame. Add 1 tablespoon ghee.
After the ghee melts, add 1 cup jaggery and mix it with the ghee by using a spatula. Allow the jaggery to melt.
The jaggery should just melt and not be cooked further after melting. As soon as it melts, add the grated coconut. Mix the jaggery and coconut thoroughly together.
Stir the mixture until some water gets evaporated. Ensure to not make the mixture very dry. Some water should be present in the mixture. The mixture should be semi-dry.
Then, add the cardamom powder, nutmeg powder, poppy seeds, and chopped dry fruits. Mix them together with the mixture. Cook it further for 2 minutes. Then, switch off the flame.
Remove the prepared filling on a plate and keep it aside.
Place a deep-bottomed pan or kadhai on a medium flame. Add 3 cups water (or as required) and 1 tablespoon ghee in the pan.
After the water starts boiling, add the modak flour in it. Mix the flour and water together well.
After mixing, place a lid on the pan. Steam the flour for 10 minutes.
After 10 minutes, remove the lid and mix the mixture well once again with the help of a spatula. Switch off the flame.
Remove the mixture on a wide plate. Let it cool.
After the mixture is cooled, knead the dough until smooth. There should be no lumps in it.
Keep this kneaded dough aside.
I used a modak mould that is easily available in the market as the modak making procedure becomes very easy with this. Take 1 tablespoon ghee in a small bowl.
To prepare a modak, grease the inner side of the mould with ghee. Take a small ball of the dough mixture and put in the mould (as shown in the pics).
With the help of your fingers, press the dough onto the walls of the mould. The entire inner side of the wall should be coated with the dough. Use extra dough if required, but do not make the layer on the wall very thick.
Now, take some prepared coconut and jaggery stuffing and gently put in the mould (as shown in the photos). Press the stuffing in the mould. Leave some space at the base of the mould to add a layer of dough.
Take some dough and gently press it at the base of the modak mould (as shown in photos).
Now, gently open one side of the mould, then the other side, and remove the prepared modak from the mould. Prepare modaks in the same way until all the dough and stuffing gets over.
Now steam the modaks for around 20-25 minutes in a steamer on a medium flame. In case you don’t have a steamer, you can also heat water in a steel vessel. Then, place a plate with perforations (holes) on the top of this vessel, such that the heat of the water passes through these holes. Place a banana leaf (optional) on this plate and then the modaks. You can place the modak directly on the plate, if you don’t have a banana leaf. Keep a lid on the modaks and steam them for 20-25 minutes.
Switch off the flame after 25 minutes. Remove the modaks carefully on a plate. Serve them hot. You can serve them directly or with milk or ghee.
1) As soon as the jaggery melts, immediately add the grated coconut. If you cook the jaggery for long, the modak stuffing will become hard. Do not cook the stuffing for too long. 2) In case you do not have a mould, you can shape the modak with your hands.